10 Pumpkin Recipes for Fall

What is it about changing leaves and blustery days that makes you crave pumpkin? It’s more than just a seasonal food—it’s one of those quintessential tastes of fall—like apples and mulling spices—that just feels right on a chilly day.

Check out some of my favorite fall pumpkin recipes, and feel free to share your own pumpkin cooking ideas in the comments!

DIY Pumpkin Puree

Did you know that most canned pumpkin isn’t pumpkin at all? Instead, companies use any number of winter squash, like butternut squash, and call it pumpkin. If you want the real deal, your best bet is making pumpkin puree at home, which is very simple to do! Here’s how:

Clean your pumpkin, then cut it in half and scoop out the seeds and stringy bits. Don’t toss those seeds! Roast them in the oven for a savory snack.

Rub the inside of your pumpkin with olive oil, and bake at 350F for about an hour and a half, or until it’s nice and tender.

Let the pumpkin cool, then scoop the flesh into the blender, and puree in batches.

For most pumpkin recipes, it doesn’t really matter whether the puree you use is pumpkin or some other winter squash. If you’re short on time, just grab that can and get cooking!

Health Benefits of Pumpkin

Pumpkin is as healthy for you as it is delicious! It’s an excellent source of vitamin A and has plenty of fiber to keep your digestive system on track. It’s also pretty low in calories, so if you’re worried about overdoing it during the holidays, you can add pumpkin to your yes list!

2. To make the crust, knead together the floud, olive oil, water, and salt until it’s well-combined and pulling away from the sides of your bowl just a bit. Roll it out on a floured cutting board, then press it gently into your pie pan, using a fork or knife to pierce a few small holes in the bottom of the crust. Bake for 15 minutes, while you get the filling made.

3. To make your filling, combine the remaining ingredients in your blender or food processor, and process until smooth.

4. When the crust is ready, pour your filling into the crust, throw it back in the preheated oven, and bake for an hour. Let the pie cool before serving.

4. Pumpkin Pie Quinoa

You can serve this up as a breakfast or a dessert, and it’s super simple to make. Here’s what you need:

1 cup raw quinoa, rinsed

2 cups water

1 cup pumpkin puree

1/4 cup maple syrup

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ginger

Click here to check out Veggie Converter’s instructions on how to make this awesome, nutritious breakfast dish in your rice cooker!

5. Pumpkin Black Bean Enchiladas

Not all pumpkin dishes have to be sweet! Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.

Ingredients

2 tablespoons olive oil

1 sweet onion, diced

1 poblano pepper, diced

2 cloves of garlic, minced or pressed

1 teaspoon each cumin and coriander

pinch of cinnamon

15 ounce can of pumpkin puree (or 2 cups fresh)

15 ounce can of black beans (or 2 cups cooked)

water, as needed

juice from 1 lime

2 cups enchilada sauce

about a dozen corn tortillas

1 Haas avocado, sliced

Directions

1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.

2. Remove the pan from the heat and stir in the lime juice.

3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.

4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.

5. Bake for 20-25 minutes and serve topped with sliced avocado.

This coconut pumpkin black bean soup is ready to head out to a soup swap!

6. Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.

I made the same mistake, always hoping you provide information on an international basis as you pretend to do: the measurements are just American: most of the rest of the world doesn't use them anymore (or has never used them at all). Totally meaningless. A pity because I like pumpkins.